Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta and drizzled with a sweet and tangy delicious balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor (the balsamic glaze is delicious!). Perfect for a family dinner or weekend barbecue, this dish will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Quick Preparation: This recipe takes only about 30 minutes from start to finish, making it perfect for busy weeknights.
• Rich Flavor: The combination of balsamic vinegar, garlic, and Dijon mustard infuses the steak with incredible taste.
• Healthy Ingredients: Packed with protein and fresh veggies, this meal is not only delicious but nutritious too.
• Versatile Serving Options: Serve the steak over zucchini or even alongside rice or salad for variety.
• Crowd-Pleaser: Its delightful flavors and appealing presentation make it a hit at any gathering.

Tools and Preparation

Before you start cooking, gather your tools. Having the right equipment will ensure your cooking experience is smooth and enjoyable.

Essential Tools and Equipment

• Grill
• Large plastic bag or shallow dish for marinating
• Medium saucepan
• Blender or food processor
• Cutting board

Importance of Each Tool

• Grill: The grill provides high heat that sears the meat perfectly while adding those beautiful grill marks.
• Blender or Food Processor: Essential for creating the creamy whipped feta that complements the steak wonderfully.

Ingredients

Ingredients:
– 1.5 lb flank steak
– 2 teaspoons Dijon mustard
– 4 cloves minced garlic
– 2 teaspoons onion powder
– 3 Tablespoons soy sauce or coconut aminos
– 3 Tablespoons olive oil
– 1/2 cup balsamic vinegar (plus more as needed)
– Salt and black pepper to taste
– 3 large zucchini (ends trimmed and cut into thick slices lengthwise)
– 2-3 Tablespoons olive oil
– Kosher salt to taste
– 8 ounces feta cheese (in the brine)
– 3 Tablespoons heavy cream or milk

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

1. Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish.
2. Season both sides of the steak with salt and pepper.
3. Add the steak to the marinade and let it marinate for 2 hours or overnight in the refrigerator.

Step 2: Prepare to Grill

1. Brush the grill grates with oil.
2. Heat the outdoor grill to high heat (450°F).
3. Remove the flank steak from the marinade, shaking off excess but do not discard marinade.

Step 3: Grill the Steak

1. Add the flank steak to the hot grill and close the lid.
2. Cook for 3-5 minutes on each side for medium-rare steak, until internal temperature reaches 135°F.

Step 4: Grill the Zucchini

1. Brush sliced zucchini with olive oil and sprinkle with salt.
2. Add zucchini to the grill when flipping the steak; grill for 2-3 minutes on each side until tender.

Step 5: Resting Time

1. Remove both steak and zucchini to a clean cutting board.
2. Let them rest for 10 minutes.

Step 6: Make Balsamic Glaze

1. In a medium saucepan, add reserved marinade.
2. Bring to a rolling boil over medium-high heat (165°F or higher).
3. Reduce to simmer; thicken into glaze for 2-3 minutes.

Step 7: Prepare Whipped Feta

1. Add feta cheese and heavy cream to a blender or food processor.
2. Blend until smooth.

Step 8: Serve Your Dish

1. Brush half of the balsamic glaze on top of the sliced steak against the grain.
2. Spoon feta on plates; top with grilled steak, zucchini, drizzle remaining glaze, and enjoy!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that pairs wonderfully with various sides and garnishes. Here are some creative serving suggestions to elevate your meal.

Pair with Grilled Vegetables

• Zucchini and Bell Peppers: These colorful veggies add freshness and flavor to the plate.
• Asparagus: Lightly grilled asparagus adds a crunch and complements the steak perfectly.

Serve Over a Bed of Greens

• Mixed Greens Salad: Tossed with a light vinaigrette, this salad balances the richness of the steak.
• Spinach Salad: Add sliced strawberries and almonds for a sweet and nutty contrast.

Add Flavorful Sauces

• Chimichurri Sauce: This herbaceous sauce adds zest and brightness to each bite.
• Garlic Aioli: A creamy garlic dip enhances the savory notes of the flank steak.

Create a Steak Sandwich

• Sub Roll or Baguette: Layer thinly sliced steak with arugula and roasted red peppers for a delicious sandwich.
• Wrap It Up: Use a tortilla to create a flavorful wrap with feta cheese, lettuce, and tomatoes.

Drizzle with Extra Balsamic Glaze

• Finishing Touch: A drizzle of balsamic glaze over the sliced steak enhances its flavor profile wonderfully.

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How to Perfect Balsamic Flank Steak

To ensure your balsamic flank steak turns out perfectly every time, consider these helpful tips.

• Marinate for Optimal Flavor: Allow the steak to marinate for at least 2 hours, or even overnight, for maximum flavor infusion.
• Use High Heat on Grill: Cooking on high heat helps achieve a nice sear while keeping the inside tender and juicy.
• Let It Rest: After grilling, allow the steak to rest for 10 minutes. This helps retain juices when slicing.
• Slice Against the Grain: Cutting against the grain ensures tender bites that are easy to chew.
• Monitor Internal Temperature: For medium-rare, aim for an internal temperature of 135°F. Use a meat thermometer for accuracy.
• Adjust Seasoning as Needed: Taste your marinade before using it on the steak; adjust salt or spices as desired.

Best Side Dishes for Balsamic Flank Steak

Balsamic flank steak pairs beautifully with several side dishes that complement its rich flavors. Here are some top choices:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic offer comfort alongside your steak.
2. Roasted Brussels Sprouts: Crisp-tender sprouts tossed in olive oil make an excellent side option.
3. Quinoa Salad: A refreshing salad with quinoa, cherry tomatoes, and cucumbers adds texture and nutrition.
4. Corn on the Cob: Grilled corn brushed with butter brings sweetness that contrasts nicely with savory steak.
5. Couscous Pilaf: Fluffy couscous mixed with herbs and lemon zest is light but satisfying.
6. Caprese Salad: Fresh mozzarella, basil, and tomatoes drizzled with balsamic glaze make a classic pairing.
7. Sweet Potato Fries: Crispy fries provide both sweetness and crunch, enhancing your meal experience.
8. Grilled Fruit Skewers: Skewers of pineapple or peaches add a touch of sweetness to balance the savory flavors.

Common Mistakes to Avoid

When preparing your Balsamic Flank Steak, it’s easy to overlook some key steps. Avoid these common mistakes to ensure a delicious meal.

• Skipping the Marinade Time: Not allowing the steak to marinate can result in bland flavor. Aim for at least 2 hours, or even overnight for the best taste.
• Using High Heat Immediately: Grilling on high heat without preheating can lead to uneven cooking. Always preheat your grill to ensure perfect searing.
• Not Resting the Steak: Cutting into the steak right after grilling can cause juices to run out. Let it rest for 10 minutes to keep it juicy and tender.
• Overcooking the Zucchini: Grilling zucchini too long can make it mushy. Cook for just 2-3 minutes on each side for that perfect char and tenderness.
• Ignoring Internal Temperature: Cooking without checking temperature can lead to over or undercooked steak. Use a meat thermometer; aim for 135°F for medium-rare.
• Neglecting the Glaze: Skipping the glaze step means missing out on extra flavor. Always cook down the marinade to create a delicious balsamic glaze.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Balsamic flank steak can be kept in the refrigerator for up to 3 days.

Freezing Balsamic Flank Steak

• Wrap portions tightly in plastic wrap and then place them in a freezer bag.
• It is best used within 2-3 months for optimal flavor.

Reheating Balsamic Flank Steak

• Oven: Preheat oven to 350°F and place the steak in an oven-safe dish. Cover with foil and heat until warmed through (about 15-20 minutes).
• Microwave: Place slices on a microwave-safe plate, cover loosely, and heat in short bursts of 30 seconds until warm.
• Stovetop: Heat a skillet over low heat, add a splash of water or broth, and cover until warmed through, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions regarding Balsamic Flank Steak.

How do I choose the right flank steak?

Select a flank steak that is bright red with minimal fat. Look for marbling which adds flavor and tenderness.

Can I use other cuts of meat?

Yes! You can substitute flank steak with skirt steak or sirloin for different textures and flavors.

What can I serve with Balsamic Flank Steak?

Pair it with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.

How do I know when my steak is done?

Use a meat thermometer; aim for 135°F for medium-rare doneness and adjust according to your preference.

Can I make this recipe ahead of time?

Absolutely! Marinate the steak ahead of time, then grill it just before serving for maximum freshness.

What’s a good substitute for balsamic vinegar?

You can use red wine vinegar mixed with honey as an alternative if you don’t have balsamic vinegar on hand.

Final Thoughts

This Balsamic Flank Steak is not only quick but also packed with flavor, making it ideal for busy nights or special occasions. Feel free to customize with your favorite vegetables or herbs. Give this recipe a try; your taste buds will thank you!